Eggplant Mashed Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggplants, halved lengthwise
- Salt and freshly ground black pepper to taste
- 1½tablespoons olive oil
- 2teaspoons sesame oil
- 1tablespoon tahini
- Pinch cayenne
- 1ounce grated baby ginger
- ⅓cup wheat-free soy sauce
- 4cups Basic Mashed Potatoes (see recipe)
Nutritional analysis per serving (4 servings)
410 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 60 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 10 grams protein; 1920 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Season eggplant with salt and pepper. Roast in the oven until tender, about 20 minutes. Scoop out the flesh and chop eggplant with a knife; do not puree.
- Step 3
Heat olive and sesame oils in a medium-size pot. Add eggplant and cook until heated through. Stir in tahini, cayenne, ginger, soy sauce, salt and pepper. Stir in mashed potatoes. Cook until heated through, about 5 minutes.
Private Notes
Comments
I added some stock after mixing in the mashed potatoes because it was too dry. After reaching the right consistency, this was devoured by my family. I didn’t mention that I put eggplant in it, which they otherwise refuse to eat. Win!